TOM YAM KUNG

Tuesday, 18 July 2017





This is my own Tom Yam Soup recipe which is prepared with a lot of fresh herbs and spices and without coconut milk. I must say this recipe is quite healthy other than the addition of fish sauce and prawns. I used the homemade Tom Yam Paste I shared in my previous post. You may adjust to taste as you may like it more spicy, sweet, salty or sour. I hope you will enjoy this recipe.
Serves:  5 persons

INGREDIENTS:

5 big prawns
5 tablespoons Tom Yam paste (please refer recipe here)
1.5 liters water
2 medium tomatoes (cut into wedges)
1 medium onion (cut into wedges)
200g fresh oyster mushroom (washed and torn)
5 - 6 tablespoons fish sauce (or to taste)
Lime juice from 4 limes
Brown sugar to taste (3 - 5 tablespoons)
Salt to taste (3 teaspoon)
Handful of cilantro/coriander leaves for garnishing

Fresh herbs/spices:
5 cloves garlic (smashed)
4 stalks lemongrass (smashed and sliced)
3 inch galangal (sliced)
8 pieces kaffir lime leaves
8 - 9 bird eye’s chilli (smashed)
Root of coriander leaves

METHOD:

1.  Add water, fresh herds/spices in a big pot and bring to the boil on high heat until fragrant.
2.  Add in prawns and boil for 2 – 3 minutes until prawns are just cooked.
3.  Add tomatoes, onion and oyster mushroom; simmer on medium heat for another 3 – 4 minutes.
4.  Season with fish sauce, sugar, salt and lime juice to taste, then stir in chopped coriander.
5.  Garnish with extra coriander leaves before serving, serve with rice.